Yield: 24 Servings
|3 cups||Popped popcorn; unsalted|
One cup at a time, grind the popcorn in a blender at low speed until it's fine. The goal is 1-½ cups of finely ground popcorn.
In a medium bowl, beat 2 egg whites on high speed until soft peaks form. Make a meringue by gradually adding ¼ cup sugar; beat until egg whites are stiff. Next, beat in cinnamon, salt and vanilla.
Gently fold in ground popcorn and ⅓ cup unsweetened shredded coconut. Place rounded tablespoonfuls onto a greased baking sheed (or use parchment paper). Bake at 325 degrees 10 to 12 minutes or until lightly browned. MM Wrenn
Source: Abilene Reporter-News 12/06/95